Well that was easy!
Ingredients
- 150g pearl barley
- 500ml hot vegetable stock
- 2 oranges, zested and juiced
- 1 orange, cut into wedges
- 2 tbsp white wine vinegar
- 1 heaped tbsp wholegrain mustard
- 3 fennel bulbs, quartered with the core out
- Handful of cornichon, chopped
- 4 sea bass fillets
- Salt and pepper for seasoning
- Oil
- 150g pearl barley
- 500ml hot vegetable stock
- 2 oranges, zested and juiced
- 1 orange, cut into wedges
- 2 tbsp white wine vinegar
- 1 heaped tbsp wholegrain mustard
- 3 fennel bulbs, quartered with the core out
- Handful of cornichon, chopped
- 4 sea bass fillets
- Salt and pepper for seasoning
- Oil
Preheat the oven at 200°C/400°F/gas 6.
Into an oven-proof dish add your barley, the stock, orange juice and zest, vinegar and mustard. Give it a mix, then add in the fennel and the orange segments. Pop in the oven for 35 minutes until the barley is plumping and the veg is starting to catch.
Stir in the cornichon and then lay on the sea bass fillets, skin side up. Season generously and drizzle with oil, then back into the oven for 15 minutes. And that’s it!